- a little pepper
- 0.75 tsp. salt
- 1 tsp. paprika
- 800 g fillet of beef, unsliced (centre section)
- 0.5 tbsp. clarified butter
- 0.5 tbsp. butter
- 20 g dried porcini mushrooms, finely chopped
- 250 g mushrooms, finely chopped
- 2 shallot, finely chopped
- 1 bunch parsley, finely chopped
- 1 tbsp. lemon juice
- 1 tsp. curry powder
- 500 g puff pastry
- 1 egg white, whisked
- 1 egg yolk, thinned
Season the fillet. Heat the clarified butter in a frying pan. Brown the meat all over for approx. 5 mins. over a medium heat, remove. Heat the butter in the same pan. Sauté the onions for approx. 5 mins. Add the shallots and cook briefly. Add the lemon juice, continue to sauté until the liquid has completely evaporated. Stir in the parsley, season, allow to cool completely.
Sprinkle a little flour on the work surface and roll out the dough to a rectangle of approx. 30 x 45 cm. Cut off a strip of approx. 10 cm on the short edge and leave to cool. This strip will be used as decoration. Place ¾ of the filling in the centre of the dough, to the same length as the fillet, place the fillet on top then distribute the remaining filling around it. Coat the edges of the dough with egg white, gently place on top of the meat, press firmly and place on an oven tray lined with baking paper, with the seal facing downwards. Cut out star shapes from the strip of dough, brush with egg white and use to decorate the dough, pressing down lightly. Cover the fillet and leave to chill for approx. 2 hours. Coat the dough with the yolk, prick firmly, insert the meat thermometer in the thickest part.
Bake for approx. 35 mins. in the lower half of an oven preheated to 220°C until the core temperature has reached approx. 50 °C, Remove the meat and leave to stand for approx. 10 mins. before carving.
- 3h 30 Preparation/cooking time: ca. 55m + Refrigerate: ca. 120m + Bake: ca. 35m
- Servings For 4 people
- Nutrition 741 Kcal